| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Baking potatoes |
|
|
Sea salt |
| 1 |
tb |
Olive oil |
| 1 |
|
Egg yolk |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Grated nutmeg |
| 1/2 |
|
Orange and lime; zest of |
| 2 |
ts |
Orange juice |
|
|
Butter for frying |
INSTRUCTIONS
Place the potatoes onto a baking sheet, sprinkle with sea sant and
drizzle with olive oil. Bake in a hot oven for 1 hour or until the
skin is crispy.
When cooked, cut the potatoes in half, scoop out the centres and
place into a bowl with the egg yolks, cloves, nutmeg, orange and lime
zest.
Mash the potatoes and spices together. Shape in a cutter to form a
round cake and fry in a little butter until golden brown.
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